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Manchego is delicious, but it doesn't usually have a plasticky texture. That one must have been aged for a really long time.
This was high up in the mountains of the Sierra Nevadas ... a mountain road that took us all the way to the highest village where they cured the best cured ham in the region. The ham was great but it was so well cured and dry that you could have used them as wedges for woodworking, the same for the cheese, it was hard like a plastic scrapper for auto body work. It might have something to do with the altitude, humidity and temperature because all the cheese we ever saw down at sea level were hard but not that hard.